• This grape spirit has just been awarded the Gold Medal at the Spirits Selection by Concours Mondial de Bruxelles 2016 a recognition that places it among the best spirits of the world.
  • Our wine VERUM TEMPRANILLO RESERVA FAMILIAR also obtained silver medal at the international competition Mundus Vini 2016

The results of the Spirits Selection by Concours Mondial de Bruxelles 2016 held from 24 to 26 August in Mexico are already public unvealing great news for Bodegas Verum with the award of  the gold medal for Verum Sauvignon Blanc Grape Spirit, a recognition another premium distillate VERUM, Gewürztraminer grape spirit, obtained in the past and it is considered the best in the world in its category.

Spirits Selection by Concours Mondial de Bruxelles 2016 is considered one of the most prestigious professional world contests for distillates. In the 2016 edition held in Mexico nearly 1200 distillates from 48 countries entered the competition. Only three distillates and four vermouth from Spain have obtained medals this time.

Today, the 19th Great International Wine Award Mundus Vini has also published the results and Verum has obtained a silver medal for Tempranillo Reserva Familiar 2010, a wine made from 100% Tempranillo grapes from vineyards over 50 years.

These medals increase the reputation and notoriety of the wines and spirits produced by López Montero family at their winery and distillery located in Tomelloso under the VERUM brand.  Altogether they count 40 international awards for the range of varietal brandies: Gewürztraminer, Sauvignon Blanc, Tempranillo aged in oak and Airen macerated with herbs and similar number of awards for the range of white, red and sparkling wines.

Verum grape brandies are unique in their manufacturing process. The grapes come from the family owned vineyards and the production is certified organic from 2013. After a triple selection (firstly in vineyard and then the bunches and berries on the table), they undergo  a maceration in stainless steel vat and subsequently part of the must is racked by bleeding and the rest stays with grape skins and seed to ferment;  without adding sulphur it distillates in a special distiller in a  water bath. A slow process at lower temperatures than usual allowing to reach the concentration of varietal aromas and providing a greasy and smooth palate for an excellent digestive.

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